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Mar 19, 2013 09:50 AM

Source for Good Bread Flour In Seatle??

Aloha Kakou:

I've been baking no-knead bread now for about a year with pretty good results. Jim Lahey in his "My Bread" writes that bread flour should be milled from hard red spring wheat, and contain 13-14 grams of protein per cup.

I don't have a clue from the markings on the bag I bought whether it's bread flour, red, the protein content, or much of anything!

Can anyone here who's been down this road recommend a bread flour and a local source for it?


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  1. Kaleo,

    King Arthur has done me well over many years, and is what you are looking for in terms of spec's (Hard red spring wheat, ~15% protein).

    I usually order it online, but I suspect you could find it at Whole Foods, and probably elsewhere.

    (EDIT: Their whole wheat flour is ~ 15% protein. Their standard bread flour, still hard red spring wheat, is ~13%... just checked their online site.)
    (SECOND (!) EDIT: More research on their site, Whole Foods isn't the right place... looks like Safeway and PCC carry them, among others:

    7 Replies
    1. re: Booklegger451

      Thanks, Booklegger:

      I'll try Safeway or PCC to see what difference it makes, thanks. Do you favor the Lancelot or the straight unbleached bread flour?

      But I was hoping to find a place like Cash & Carry that stocks 50-lb bags.


      1. re: kaleokahu


        I usually use the unbleached bread flour, mixed with the premium whole wheat flour.

        I also do see a couple of Cash & Carry's on the store locator, so it might be worth giving them a call and seeing what they (cash &) carry.

        1. re: kaleokahu

          Well, the website says that Cash & Carry offers their products. Haven't paid attention myself, as I don't bake in that quantity.

          I've been pretty darn happy with the regular bread flour, and have never used the Lancelot.

          1. re: seattle_lee

            So I ended up stopping at the SoDO C&C yesterday. No King Arthur :-(.

            1. re: seattle_lee

              Hi, seattle_lee:

              I'll save you the looking at the Ballard C&C--none there, either.


              1. re: kaleokahu

                I don't recall ever seeing King Arthur at C&C. They let you search store inventory online (although not buy) and I just came up with zero. They do list the Pendleton Morebread.

                Costco has the PFM, Gold Medal and ConAgra at the Lynnwood Business center. The first two are designated High-Gluten while the latter is called Bread Flour.

                1. re: acgold7

                  The SoDo store also lists the Pendleton "Power" 13.5% protein bread flour. I've used that and liked it. 9.49 for a 25-lb sack.

      2. I've been hearing buzz about this place for a little while now. I can't speak from personal experience, but it's local, organic and claims to made from the highest protein sources:

        (Perhaps you can test it and report back with your findings?)

        1. Big John's PFI carries PFM Power Flour in bulk which is exactly what you're looking for.

          1 Reply
          1. re: terrier

            Big John's also has some great med. and dark rye flour and a few other grain flours in bulk stock too :)

          2. Hi Kaleo,

            I make 12 to fifteen loaves of no knead a week to give away and it's pretty popular. I buy the fifty pound bag labelled bread flour from some giant commodities corp at Costco. I've seen Morbread flour at Cash and Carry and I think they have a variety of flours. That was in a 100 lb bag but I think I've seen some fifties since then. I have no idea how I would get a 100 lb bag into the house.

            1. Aloha Kaleo,

              I buy 25 pound bags of Morbread from Pendleton Mills from the north Seattle Cash and Carry. It's always in stock there (in addition to 50 pound bags and several other wonderful flours, if you have need). I haven't checked other locations, but I'd imagine it would be in any local C&C. Morbread is a great bread flour and recommended on my favorite bread baking site, The Fresh Loaf:

              1 Reply